Mulligatawny Soup III


This is a very old recipe from the 1930's. Do not substitute margarine for the butter.

6 servings


  • ¼ cup butter

  • ¼ cup sliced onion

  • ¼ cup sliced carrots

  • ¼ cup chopped celery

  • ¼ cup chopped green bell pepper

  • 1 apple - peeled, cored and sliced

  • 1 cup chopped chicken breast meat

  • ¼ cup all-purpose flour

  • 1 teaspoon curry powder

  • ¼ teaspoon chopped fresh mace

  • 4 whole cloves

  • 1 tablespoon chopped fresh parsley

  • 1 cup stewed tomatoes

  • salt and pepper to taste

  • 1 cup cooked white rice

  • 5 cups beef stock


  1. Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.

  2. Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.

  3. Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.

  4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.

  5. Add rice and boiling white stock. Serve.

Nutrition Facts (per serving)

231 Calories
9g Fat
22g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 231
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 27%
Cholesterol 42mg 14%
Sodium 257mg 11%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 9%
Total Sugars 7g
Protein 14g
Vitamin C 24mg 119%
Calcium 52mg 4%
Iron 2mg 12%
Potassium 408mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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